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Sour Puss
Berliner Weisse • All Grain • 45 L
Mashed at 65ºC for 1 hour. Boil 5litres of the mash with the hops as a decoction for 10 minutes before adding back to the mash for mashout before sparging. DO NOT BOIL. Sparge with 32 litres of 78ºC water then make upto 45 litres in the kettle. Heat to just below boiling, chill to 28ºC and transfer to fermenting vessel. Add 1 package of US05 and very active lactic starter. Deliberately underpitch yeast to allow lactic bacteria to get a hold during lag phase. After day two add a small amount of Brettanomyces Trois. Ferment for one month and then bottle to bottle with 7g sugar per litre.
June 24, 2014 am 06:10am
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Ingredients (All Grain, 45 L)
- 5 kg
Pale Ale Malt; Bairds Malt
Pale Ale Malt; Bairds Malt
Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
- 3 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 20 g
Brambling Cross - 5.0 AA% whole; boiled 0 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Lactic acid bacteria grown from malted barley grown up in a starter added to wort along with yeast. Mashed the hops Dry hopped 10 litres with 50g centennial hops
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.006 | 1.003 - 1.006 | |
| Color: | 3.6 SRM | 2 - 3 | |
| Alcohol: | 4.5% ABV | 2.8% - 3.8% | |
| Bitterness: | 0.0 IBU | 3 - 8 | |
Discussion
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